Passion Fruit Curd Tart in Chocolate Pastry
Inspired by techniques from America's Test Kitchen.
A twist on the lemon tart: tangy passion fruit curd folded with whipped cream and set in a crisp cocoa pastry case.
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Method
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EU nutrition claims
- Low salt: 0.28 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 101 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.1 g per serving
42.2 % of the 50 g daily maximum · 84.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- wire rack
- fine sieve
- 2 bowls
- medium heavy saucepan
- silicone spatula
- instant-read thermometer
- electric whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 431 kcal |
| Protein | 5.8 g |
| Carbohydrate | 42.2 g |
| of which sugars | 23.6 g |
| of which free sugars | 21.1 g |
| Fat | 28 g |
| of which saturates | 16.5 g |
| Fibre | 3.3 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
